Apple Crisp Snack Cake Recipe Perfect for Back to School

Recipe by Personal Chef Cheryl Mochau
Apple Crisp Snack Cakes makes 12 - recipe doubles well
By: Cheryl Mochau

6 medium sized apples
1 teaspoon lemon juice
1/4 cup brown sugar
1/4 teaspoon cinnamon
1/2 cup granulated sugar
1 teaspoon cinnamon
1/3 cup flour
1/3 cup old fashioned oatmeal
1/4 cup soft butter

Preheat oven to 350°.
Line a muffin tin with 12 cupcake papers, set aside.
Peel the apples, slice thin and place in a bowl.
Stir in the lemon juice, brown sugar and cinnamon, set aside.
In another bowl, mix the remaining ingredients until it’s crumbly.
Spoon equal amounts of the apple mixture into the cupcake papers.
Top with equal amounts of the crumbly mixture.
Bake for 40 to 45 minutes, or until the apples are soft and the mixture bubbles.
Cool then refrigerate in a tightly sealed container.
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